Monday, August 7, 2017

Thomas Hill Organics - ES DOES PASO ROBLES

By Kelly Grace Thomas, Edible Skinny

As the farm to table movement grows in California, we have
more and more restaurants focused on sustainable food and organic offerings.
While the organic movement brings fresh flavors, many are never pushed to their
full potential. Many health-focused restaurants keep flavors simple and
sometimes safe, but not Thomas Hill Organics in Paso Robles. Thomas Hill Organics has one of
the most innovative and creative menus featuring any farm to table fare.

Thomas Hill Organics, located in the heart of downtown Paso,
puts a funky spin on organics creating flirty flavors that tap dance on our
palette in fresh, unexpected ways. Thomas Hill offers a dynamic menu offering a
variety of imaginative dishes full of savory surprise.

Not to mention, Thomas Hill Organics decor is also a
designer’s dream. Owner Debbie Thomas, has a great eye for not only food but
decor. The restaurant is decorated with funky light fixtures, one of a kind
art, and bright umbrellas that make every color pop. With touches of European
accents it reminds us of spring picnic in the plaza meet California casual.
Thomas Hill has the perfect patio to sip some wine and soak in the sunshine,
all while providing regionally-produced food so fresh it tastes straight from
the soil.

Edible Skinny sampled some incredible dishes but was also
blown away by the exceptional service. Christine, our server, who has been with
Thomas Hill for the past seven years knew the menu and wine list inside and
out. Owner Debbie Thomas, shared stories of passion and inspiration.From hostess, to server, to owner everyone at
Thomas Hill Organics anticipated our needs before we even knew we had them,
making for a relaxing experience full of bright flavors and foodie fun.

To begin our meal we started with a glass of the 2015 Sea
Monster, Eclectic White, a Rhone White, Viognier, Riesling, Grenache Blanc,
Gewurztraminer, Blend from Central Coast, CA. This is the perfect sipping wine
for a light lunch on a hot day.

The Sea Monster complimented the creative blend of spices
and textures in Black Lentil Tacos. It would be selling this appetizer short
not say these were the most delicious vegetarian tacos Edible Skinny has ever
had. Made from Carrot purée, candied jalapenos, cashews, pickled watermelons,
cilantro, coconut this was Bombay meets Nantucket summer vacation. Really
complex in Indian sweetness, but also traditional in the New England summer
flavors often selected. They were savory enough to satisfy but not too heavy to
fill us up.And we want to go back just
talking about them.

For entrees Kat had the Goat Cheese Sandwich. A picnic
perfect combo of strawberries, pistachio, balsamic reduction, arugula, toasted
whole grain bread. This combo, another perfect vegetarian dish, was creamy and
light, with sweet hints of fruit contrasted by the tang of balsamic. Thomas
Hill Organic is a master of combining flavors for a full palate of taste.

Kelly, a seafood junkie loved, the Smoked Salmon Sandwich.
Made with macerated onion, avocado, blonde frisee, sriracha aioli, on wheat
toast. The salmon, sliced and served cold, was a perfect hearty (but cold) hot
weather sandwich rounded by the flavor of chipotle zest.

While we were too full for dessert we are positive that
Thomas Hill’s we are certain that their olive oil cakewith olea lemon verbina olive oil, seasonal
preserve as well as their pumpkin bread pudding with pepita brittle, crème
anglaise, caramel are out of this world.